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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

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  • In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool. Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.

  • In a small bowl, combine the ricotta and honey, season with pepper and set aside.

  • Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.

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